Since Roseval and Tondo, Simone has made Racines his own, his third experience as a chef-owner. Arriving in Paris in 2010 for the opening of Rino by Giovanni Passerini, it is both with him and Petter Nilsson, La Gazetta, that he learnt a Parisian approach to produce and cooking. In 2012 he opened Roseval, awarded ‘Best Table’ in the 2013 Le Fooding Guide, where he first hired Likhan Deb, who has since become his sous chef. At Racines Simone has evolved his cooking, enriched with the recipes of Nonna Marisa and lively service.